Indulge in the tantalizing flavors of rabbit ragù with pappardelle olives, a rustic and delectable Italian dish that showcases the perfect harmony between tender rabbit meat and rich, slow-cooked sauce. This culinary masterpiece combines the delicate taste of rabbit with the vibrant flavors of olives, herbs, and spices, creating a symphony of flavors that will leave you craving more. Prepare to embark on a culinary journey as we delve into the secrets of crafting the ultimate rabbit ragù with pappardelle olives, ensuring a culinary experience that will transport you to the heart of Italy.
Here are our top 5 tried and tested recipes!
RABBIT RAGU WITH PAPPARDELLE
Provided by Randy Kennedy
Categories dinner, one pot, pastas, main course
Time 3h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Pat the rabbit pieces dry and season with salt and pepper. In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding. Transfer to a plate.
- Reduce the heat to medium. Add the anchovy (if you choose) and mash it until it dissolves into the oil. Add the onion, carrots and celery, stirring until soft, about 5 minutes. Then add the red-pepper flakes, garlic and tomato paste, stirring for another minute. Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours. Turn the pieces at least once.
- Turn off the heat and discard the thyme and bay leaves. Remove the rabbit from the sauce and let cool; then pull the meat from the bones. Shred some pieces and leave others large. Return the meat to the pan and simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Before draining, save a cup of the pasta water. Toss the pappardelle with the sauce over low heat, adding pasta water as necessary if the sauce is too thick. Divide among pasta bowls and top with the grated cheese.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 16 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 8 grams, Sodium 1110 milligrams, Sugar 4 grams, TransFat 0 grams
RABBIT RAGÙ, WITH PAPPARDELLE & OLIVES
Steps:
- 1. Preheat oven to 325 °F. In small bowl, combine parsley, olives, and capers; set aside. 2. In Dutch oven, heat 2 tbsp olive oil. Season the rabbit pieces with salt and pepper; add to pan. Cook over medium-high heat, about 3 minutes per side; transfer rabbit to plate. 3. Pour fat from casserole and wipe clean with paper towel. Heat remaining 2 tbsp of olive oil and add fennel; cook until tender, about 5 minutes. Add garlic and cook until fragrant (1 minute); add wine and chicken stock; bring to a boil. Add tomatoes, bay leaf, and half of parsley-olive-caper mixture. Return rabbit to sauce, cover and braise in oven for about 1 hour. 4. Transfer rabbit to plate and let cool. Simmer sauce about 15 minutes, until thickened. Pull rabbit meat from bones and shred it; return meat to sauce, along with remaining parsley-olive-caper mixture. 5. Cook pasta, toss with ragù, and top with cheese.
RABBIT WITH PAPPARDELLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 3h
Yield Four servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
- Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
- Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
- Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
- Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
- Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
- Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.
PAPPARDELLE WITH RABBIT & CHESTNUT RAGU
This is rainy-day comfort food at its best - flat pasta strips tossed with a rich meaty ragu, creamy chestnuts and fragrant orange zest
Provided by Cassie Best
Categories Dinner, Main course, Pasta
Time 4h5m
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a large, wide pan or flameproof casserole dish with a lid. Season the rabbit and toss in the flour. Add to the hot oil and brown on all sides - you may have to do this in batches. When it is a deep golden brown all over, transfer to a plate. Add the remaining oil and the lardons to the pan and cook for 10 mins until crisp and golden. Add the onion, carrot and celery, and stir for 10 mins, scraping up any crispy bits from the bottom, until the veg has softened. Add the garlic and cook for 1 min more.
- Next, stir in the cinnamon, juniper, bay leaves and rosemary. After 1 min, pour in the wine and crumble in the stock cube. Simmer for 5 mins, then add the tomatoes and return the rabbit to the pan. Nestle the rabbit into the sauce, cover with a lid and simmer gently for 2 hrs, stirring once or twice.
- Remove the rabbit, give the sauce a good stir, then cover again. Continue simmering the sauce while you shred the meat from the bones using 2 forks. Discard the bones and add the meat back to the pan, along with half the chestnuts. Cook, uncovered, for another 30 mins until reduced to a thick, rich sauce. Add the remaining chestnuts. Can now be cooled and chilled overnight, or frozen for up to 2 months.
- Cook the pasta following pack instructions. Stir the milk, orange zest and parsley into the sauce and reheat, if chilled. When the pasta is cooked, add it to the sauce and cook together for 1 min more. Serve with Parmesan, if you like.
Nutrition Facts : Calories 830 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 53 grams protein, Sodium 2.6 milligram of sodium
BRAISED RABBIT PAPPARDELLE
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Provided by James Martin
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
- Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
- Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right rabbit: Look for a young, tender rabbit. The meat should be pale pink and firm.
- Brown the rabbit well: Browning the rabbit adds flavor and color to the dish. Make sure you brown the rabbit in a hot pan with a little oil.
- Use a good quality wine: The wine you use in the recipe should be something you would enjoy drinking. A dry white wine or a light red wine works well.
- Simmer the rabbit until it is fall-off-the-bone tender: This will take about 1 1/2 to 2 hours. Be patient, the longer you simmer the rabbit, the better it will taste.
- Serve the rabbit with a variety of sides: Pappardelle, mashed potatoes, or roasted vegetables are all good choices.
Conclusion:
Rabbit ragù with pappardelle is a delicious and hearty dish that is perfect for a winter meal. The rabbit is braised in a flavorful sauce made with white wine, tomatoes, and olives. The pappardelle is the perfect pasta to soak up all of the delicious sauce. This dish is sure to please everyone at your table.
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